Ingredients

Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

400ml double cream

85g golden caster sugar, plus 1 tbsp

3 egg yolk

5 tbsp sweet marsala

For the coffee marsala sauce

4 tbsp chocolate hazelnut spread

2 tbsp sweet marsala

2 tsp instant coffee dissolved in 2 tbsp boiling water

Method

Put all sauce ingredients into a small pan, bring to the boil, whisking, then let it cool completely to a silky, thickened sauce.

Whizz all but 1 tbsp of the nuts in a small food processor until fine. Very roughly chop the rest, then set aside. Softly whip the cream with 1 tbsp sugar. Put the rest of the sugar into a pan, add 100ml water, then slowly heat until the sugar has dissolved. Turn up the heat, boil for 1 min, then take off the heat.

Line two individual pudding basins or ramekins with cling film. Put the egg yolks and Marsala into a large bowl over a pan of hot water, then whisk until it starts to thicken and get foamy. Keep the beaters running and trickle the sugar syrup into the mix. Keep beating for about 5 mins until the mixture is thick and holds a trail. Take off the heat, then whisk until cooled. Add the cream, whisk again, then fold in the ground nuts with a metal spoon.

Ripple half the sauce through the mix, spoon into the moulds, then fold the cling film over. Freeze the remaining mix in a tub or make more individual puds, if you like. Freeze for at least 4 hrs or overnight to set.

Turn onto plates, then let ices sit for 10 mins to soften a little. Scatter over the chopped nuts, then pour a little sauce over to serve.

Comments (7)

I made these as part of an Italian evening for friends. We have a lot of walnut trees here in Bulgaria ao I used them instead of hazelnuts. It was enjoyed by everyone - even someone who nevers eats dessert!

Followed the recipe, and this turned out perfectly. The loaf tin idea was great and was easy to keep and serve. The sauce lasted overnight and we microwaved it the next day before drizzling over the top of each portion before serving. A total Success- thank you!

Hi AimeeGreat idea - it will work fine for you in a loaf tin. Thinking back to how much mix the recipe made, I would go for a 2lb tin (you may even have a little extra to stick in a ramekin as chef's perks!). Just make sure you let it freeze overnight and line your tin really well with cling film.Hope you like it!x Jane

Hi AimeeGreat idea - it will work fine for you in a loaf tin. Thinking back to how much mix the recipe made, I would go for a 2lb tin (you may even have a little extra to stick in a ramekin as chef's perks!). Just make sure you let it freeze overnight and line your tin really well with cling film.Hope you like it!x Jane

I am thinking about serving this as part of a trio of desserts for my birthday party in december. I only want little portions. Does anyone has made this think it would work if i poured mix into a lined loaf tin and served in slices instead? If so from the above comment i probably wouldn't really have to change weights etc...Thanks!

SIMPLY AMAZINGthe best pudding i have ever made..tasted like something ou would buy from a really posh restaurant !!!definelty recomend to trya brilliant dinner party stunner!N.b It makes a LOT more than for 2. I made 2 ramekins full and a 1 pint bowl.

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